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New seasons don’t only bring new wardrobes, but also new recipes. As the weather gets warmer, branch out by trying Marlyn Werner’s Creamy Spring Pasta, a scrumptious mixture of farfalle, peas, tomatoes, butter and crab.
The resident of the 100 block of Durfor Street’s filling, low-cost and simple recipe is a safe fix for any spring family engagement. SPR
Ingredients:
1 pound of farfalle pasta
1 10-ounce package of frozen peas
1 tablespoon of butter
1 15-ounce can of stewed tomatoes, drained
1 cup of heavy cream
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/2 pound of crabmeat, coarsely chopped
Directions:
Cook the pasta in lightly salted boiling water for six minutes. Add the peas and continue cooking for four minutes.
Melt the butter in a skillet over high heat. Add the tomatoes, breaking them up with a wooden spoon. Add the cream, salt and pepper. Lower the heat to medium-high and simmer for five minutes. Add the crabmeat.
Drain the pasta and peas. Toss with the sauce.
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Send your recipe to the South Philly Review at editor@southphillyreview.com or South Philly Review, 12th and Porter streets, Philadelphia, PA 19148, and, if published, receive a gift certificate to a local restaurant. Please include your name, address and telephone number for verification purposes.
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